|The Potato Harvest Cookbook|
|by Ashley Miller|
Potatoes are the focus of the 74 recipes, many totally vegetarian, offering suggestions, cooking and growing advice and serving tips.
1 - 10 of 6,180 for potato soup without celery
into 1/4 inch ... minutes. Add potatoes, celery and boiling water ... stirring occasionally until soup is thickened. Be ... quick New England clam chowder.
Bring 4 quarts ... Heat butter and soup; add minced ... potatoes. Refrigerate overnight. Bake at 350°F for 45 to 60 minutes (until top is nicely golden brown).
In a pan, ... is soft and translucent. Stir in cream of celery soup, black pepper, sour cream and caraway seeds. Add potatoes and heat through. Serve hot.
In a large ... brown onion and celery in melted butter. Add potato cubes, lima beans ... simmer for 45 minutes to 1 hour. Serve hot. Yields 8 cups; Serves 6.
Fry bacon or ... a large heavy soup pot or Dutch ... and parsley or celery leaves (or both) ... during the last 10 minutes. Add celery with the onions.
Place potatoes, celery, onions, water and salt in pan. Cover and cook gently for 20 minutes. Add remaining ingredients and cook until steaming hot.
Combine potatoes, celery, onion, water, ... water will be absorbed. Add milk and butter. Heat and serve. Garnish with parsley, if desired. Serves 5 to 6.
Melt butter in ... Add leeks and celery. Cover tightly ... are fork-tender. Transfer soup mixture to a ... seasoning if necessary. Serve medium hot. Serves 6.
Cook until vegetables ... refrigerator. To prepare soup, add 1/2 ... butter for each cup of vegetable mixture. Salt and pepper, to taste. Heat and serve.
Combine ingredients in a 5 quart Crock-Pot. Cover and cook 5 hours on medium or if using a Dutch oven at 275 degrees. During final hour of cooking, ...
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